{"id":302419,"date":"2025-06-20T07:41:49","date_gmt":"2025-06-20T07:41:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/kashi-halwa-karnataka-style-ashgourd-halwa\/"},"modified":"2025-06-20T07:41:49","modified_gmt":"2025-06-20T07:41:49","slug":"kashi-halwa-karnataka-style-ashgourd-halwa","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=302419","title":{"rendered":"Kashi halwa | Karnataka style Ashgourd halwa"},"content":{"rendered":"


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Kashi halwa is a delicious sweet recipe, popular in Karnataka, made with Ashgourd(white pumpkin), ghee and sugar. Kashi halwa is also made for prasadham on virad days. The Ash gourd halwa is a not very popular sweet in other parts of India but a regular breakfast delicacy around Mangalore.<\/p>\n

Why it is called Kashi halwa or Kasi halwa?<\/h4>\n

Honestly, I don\u2019t think the name Kashi or Kasi represents the religious place as one might guess at first. It surely should have been called so because of Kashi fal or Kashi phal meaning pumpkin in Hindi. Let the name be anything as long as it tastes awesome :)<\/p>\n

Ash gourd halwa with sugar or jaggery<\/h4>\n

You can use sugar for lighter color halwa. Jaggery or brown sugar gives a dark glazed texture and beautiful deep brown color to the halwa. Personally, I like to use brown sugar because of its ease and color. Adjust the quantity of your sweetener based on the variety you use.<\/p>\n

Kashi Halwa \/ Ashgourd halwa<\/h2>\n

\"Kashi<\/p>\n

Can you do Kasi halwa with red pumpkin?<\/h4>\n

No, because the taste will be definitely different with red pumpkin. Ash gourd or White pumpkin or Winter melon is a gourd variety that tastes more like matured cucumber with lots of water. At the same time, the red pumpkin is from the squash family which is smoother and thicker flesh.<\/p>\n

Preparation:<\/h4>\n
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  • Rinse and peel the skin of Ash gourd. Grate one large slice and keep aside 2 to 3 cups. I don\u2019t squeeze the water out of it and I always cook the vegetable with its own water.<\/li>\n<\/ul>\n

    \"grate \"white<\/p>\n

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    • Powder, measure and keep 1.5 cups of jaggery. White and brown sugar can be used as it is.<\/li>\n<\/ul>\n

      Recipe:<\/h4>\n
        \n
      • In a pan, heat 2 tsp or 1tbsp of ghee and fry broken cashews to golden color. Collect the fried cashews in a bowl and keep them aside.<\/li>\n<\/ul>\n

        \"fried<\/p>\n

          \n
        • Add the grated Ashgourd along with its water to the same pan and saute slightly. Soon more water releases from the vegetable. Cook for 5 mins covering the pan until done.<\/li>\n<\/ul>\n

          \"saute \"Kashi<\/p>\n

          \"cook \"cooked<\/p>\n

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          • Add 1.5 cups of jaggery powder or brown sugar and mix well. Jaggery releases extra water and becomes watery.<\/li>\n<\/ul>\n

            \"add \"Kashi<\/p>\n

              \n
            • Keep cooking by stirring often until halwa thickens. In approximately around 15 to 20mins halwa gathers up.<\/li>\n<\/ul>\n

              \"Kashi \"Kashi<\/p>\n

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              • Next add the fried cashews, 1\/2 tsp cardamom powder and a pinch of salt.<\/li>\n<\/ul>\n

                \"add \"cashews\" \"cardamom \"salt<\/p>\n

                  \n
                • Mix well and add 2tbsp of ghee. When Kashi halwa becomes non-sticky with a glazy texture and deep brown color switch off.<\/li>\n<\/ul>\n

                  \"ghee\" \"Kashi<\/p>\n

                  Tips:<\/h5>\n

                  1) If you like to make halwa quickly you can squeeze the excess water before cooking. But I prefer to cook the Ashgourd with its own water.<\/p>\n

                  2) The quantity of jaggery or sugar differs based on the sweetness of the variety.<\/p>\n

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                  \n
                  \"Kashi<\/div>\n<\/div>\n

                  Kashi halwa | Karnataka style Ashgourd halwa | White pumpkin halwa<\/h2>\n

                  Sangskitchen<\/span><\/p>\n

                  Kashi halwa is a delicious sweet recipe, popular in karnataka, made with Ashgourd(white pumpkin) vegetable, ghee and sugar.<\/p>\n

                  <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

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                  Prep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

                  Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

                  Total Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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                  Course <\/span>Breakfast, sweets<\/span><\/p>\n

                  Cuisine <\/span>Indian<\/span><\/p>\n<\/div>\n<\/div>\n

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                  Servings <\/span>4<\/span><\/p>\n

                  Calories <\/span>250<\/span> kcal<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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                  • 2<\/span> cups<\/span> White Pumpkin<\/span> (Ashgourd)<\/span><\/li>\n
                  • 1.5<\/span> cups<\/span> Jaggery powder<\/span><\/li>\n
                  • 3<\/span> tbsp<\/span> Ghee<\/span><\/li>\n
                  • 2<\/span> tbsp<\/span> Cashews<\/span><\/li>\n
                  • \u00bd<\/span> tsp<\/span> Cardamom powder<\/span><\/li>\n
                  • 1<\/span> pinch<\/span> Salt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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                    Preparation:<\/h4>\n
                      \n
                    • \n

                      Rinse and peel the skin of Ashgourd. Grate one large slice and keep aside 2 to 3 cups. I don’t squeeze the water out of it and I always cook the vegetable with its own water.<\/p>\n<\/li>\n

                    • \n

                      Powder, measure and keep 1.5 cups of jaggery. White and brown sugar can be used as it is.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                      \n

                      Recipe:<\/h4>\n
                        \n
                      • \n

                        In a pan, heat 2 tsp or 1tbsp of ghee and fry broken cashews to golden color. Collect the fried cashews in a bowl and keep aside.<\/p>\n<\/li>\n

                      • \n

                        Add the grated Ashgourd along with its water to the same pan and saute slightly.<\/p>\n<\/li>\n

                      • \n

                        Soon more water releases from the vegetable. Cook for 5 mins covering the pan until done.<\/p>\n<\/li>\n

                      • \n

                        Add 1.5 cups of jaggery powder or brown sugar and mix well. Jaggery releases extra water and become watery.<\/p>\n<\/li>\n

                      • \n

                        Keep cooking by stirring often until halwa thickens. In approximately around 15 to 20mins halwa gathers up.<\/p>\n<\/li>\n

                      • \n

                        Next add the fried cashews, 1\/2 tsp cardamom powder and a pinch of salt.<\/p>\n<\/li>\n

                      • \n

                        Mix well and add 2tbsp of ghee.<\/p>\n<\/li>\n

                      • \n

                        When kashi halwa becomes non sticky with glazy texture and deep brown color switch off.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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